This recipe draws on the classic combination of traditional sweet and savory flavors to create a delightfully well-rounded and tangy dish using chutney, red wine and other jars or bottles you might have received as a gift that you’d like to use.
Perfect for dining on the patio taking in the summer evening, the succulent and fruity nature of this dish is perfectly in season. With a wide range of chutneys, summer bits and wines, this recipe is courtesy of Virginia Hayward, gourmet Hamper Company.
Ingredients (serves four)
4 Pork Chops
Salt and Pepper
8-10 potatoes, sliced
1 large red onion, sliced
Rub the chops and with the salt, pepper and crushed thyme. The red onion should be sliced into strips and scattered over the pork chops before roasting.
150ml Real Ale Chutney – find Real Ale Chutney here –
1 tbsp Brown Sugar
1 tbsp Dijon Mustard
250ml Cabernet Sauvignon
100ml Beef Stock
Mix all of the ingredients in a mixing bowl along with a crushed handful of thyme. Heat in a saucepan until the juices have emulsified.
Oven Cook: Preheat the oven to gas mark 6, 200C or 390 F.
Grease a large baking dish with olive oil and finish seasoning the chops with rock salt and cracked black pepper.
Place the sliced potatoes evenly around the dish and delicately place the pork chops on top, allowing the juices to run into the herb potatoes.
Pour the sauce evenly over the chops. Cook for 25 – 30 minutes until the potatoes are golden brown.
Alternatively, Grill (without potatoes): Thick chops require a slower heat in order to cook right through without drying them out. Preheat the grill and turn over after one minute. Turn the heat down to medium after two minutes and let them cook for a further 8 minutes, turning occasionally.
To Serve: Counter the sweetness of the chutney with a peppery rocket and watercress salad.
A summer bite would not be the same without a well suited wine. It is often recommended that a low tannin red often works best with roast and grilled pork. Bearing in mind the fat often clashes with high tannin wines, especially those in varieties of Shiraz.
Although a Cabernet has been used in the chutney, it often sweetens up in the cooking process and combines with the cooking juices from the meat which require a wine with noticeable acidity to help cleanse the palate. Beaujolais is a highly regarded choice with pork, with subtle tones which complement the juices; alternatively Rioja is a popular choice, particularly those with a more floral perfume.
For those who enjoy white wine, pork is also a great accompaniment – often noted for acidity a subtle white marries up perfectly with juicy pork and the sweet fruits noted in the chutney. Fiano is a popular choice or perhaps a Chardonnay (particularly Californian); preferably a fruitier variety with either peach or vanilla aromas would be a perfect addition for this succulent recipe. There are some great sites that are worth checking out before deciding on a wine including the beginners guide to wine from Men’s Health and Virginia Hayward who have a fine selection of wines with recommended accompaniments.
Louise Jenkins is a food and wine blogger based in the UK. Louise regularly writes about recommended wines and seasonal dishes.